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WEST MAIN SHORT STOP

210 W MAIN ST, Auburn, WA 98001 · Restaurant (Seating 0-12)

Inspection summary

WEST MAIN SHORT STOP has been inspected 48 times by Public Health – Seattle & King County since April 6, 2006. The most recent inspection, on April 27, 2026, recorded 1 infraction.

23 of 48 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 19 times across 16 separate inspections, most recently on November 19, 2024. For example: 1600 - Proper cooling procedure

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 6 separate inspections, most recently on April 27, 2026. For example: 3400 - Wiping cloths properly used, stored; sanitizer concentration

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on October 5, 2018. For example: 0400 - Hands washed as required

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on April 8, 2015. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on April 25, 2009. For example: 3100 - Proper labeling, signage

About this data

These results come from Public Health – Seattle & King County, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

48 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    1 infraction

    • 1600 - Proper cooling procedure
      • RED
  5. Routine Inspection/Field Review

    2 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3400 - Wiping cloths properly used, stored; sanitizer concentration
      • BLUE
  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    0 infractions

  9. Routine Inspection/Field Review

    0 infractions

  10. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  11. Routine Inspection/Field Review

    0 infractions

  12. Consultation/Education - Field

    0 infractions

  13. Consultation/Education - Field

    0 infractions

  14. Return Inspection

    0 infractions

  15. Routine Inspection/Field Review

    3 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 0400 - Hands washed as required
      • RED
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  16. Consultation/Education - Field

    0 infractions

  17. Routine Inspection/Field Review

    1 infraction

    • 1720 - Proper hot holding temperatures; between 130 degrees F to 134 degrees F
      • RED
  18. Routine Inspection/Field Review

    2 infractions

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  19. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
  20. Routine Inspection/Field Review

    2 infractions

    • 3900 - Single use and single service articles properly...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  21. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  22. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
  23. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3700 - In-use utensils properly stored
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  24. Routine Inspection/Field Review

    0 infractions

  25. Routine Inspection/Field Review

    0 infractions

  26. Consultation/Education - Field

    0 infractions

  27. Routine Inspection/Field Review

    3 infractions

    • 3800 - Utensils, equipment, linens properly stored,...
      • BLUE
    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  28. Routine Inspection/Field Review

    2 infractions

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  29. Consultation/Education - Field

    0 infractions

  30. Routine Inspection/Field Review

    1 infraction

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  31. Routine Inspection/Field Review

    2 infractions

    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  32. Consultation/Education - Field

    0 infractions

  33. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  34. Routine Inspection/Field Review

    2 infractions

    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    2 infractions

    • 0200 - Food Worker Cards current for all food...
      • RED
    • 1710 - Proper hot holding temperatures (less than 130° F )
      • RED
  37. Consultation/Education - Field

    0 infractions

  38. Routine Inspection/Field Review

    3 infractions

    • 3100 - Proper labeling, signage
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130° F...
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
  39. Routine Inspection/Field Review

    1 infraction

    • 0200 - Food Worker Cards current for all food...
      • RED
  40. Routine Inspection/Field Review

    1 infraction

    • Food Worker Cards current for all food...
      • RED
  41. Consultation/Education - Field

    0 infractions

  42. Routine Inspection/Field Review

    1 infraction

    • Food Worker Cards current for all food...
      • RED
  43. Consultation/Education - Field

    0 infractions

  44. Routine Inspection/Field Review

    0 infractions

  45. Routine Inspection/Field Review

    0 infractions

  46. Routine Inspection/Field Review

    2 infractions

    • Proper hot holding temperatures (less than 130° F )
      • RED
    • Food Worker Cards current for all food...
      • RED
  47. Consultation/Education - Field

    0 infractions

  48. Routine Inspection/Field Review

    2 infractions

    • Proper hot holding temperatures (less than 130° F )
      • RED
    • Food Worker Cards current for all food...
      • RED

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